My dear Chinese friends shared with me a remedy for baby constipation…”Napa water” made with literally that…Napa cabbage boiled in water. I My poor 1 year old has been suffering on and off for months now. He eats A TON of fiber, maybe too much? Either way, we tried everything and I’m not gonna lie, this worked! But the only cabbage I could find was literally like 4 lbs! So I had A TON leftover…what in the world would I do with it!?
Peanut coleslaw popped into my head but unfortunately I am allergic to peanuts, so I thought, why not use almond butter in the dressing!? SO what the heck, I tried and this dish came to life…
Aside from chopping up the veggies, it was the easiest thing ever! And you could really throw anything into it that you want!!! Just toss the veggies with the dressing and then toss noodles in as well. You can leave them out or use any kind really. I happened to be cooking edamame noodles for the kids and realized that so many thai salads HAVE edamame in them already, so this seemed perfect! Brown rice spaghetti would be great too! If you are gluten free. And lastly, I couldn’t find the ginger at the market but didn’t look that hard. It was awesome without it, but I think that the addition would make it PERFECT!
Thai Noodle Salad
1/2 lb of edamame noodles cooked
6 – 10 c Napa cabbage thinly sliced
2 of each red, yellow and orange bell peppers thinly sliced
1/2 – 1 c grated carrots
1/2 – 1 c grated zucchini (squeeze out excess water)
Chopped bunch of cilantro
Optional – thinly sliced red onions and/or scallions – I left these out
6T olive oil
6T Organic Tamari (gluten free soy sauce)
5T creamy almond butter
6T rice wine vinegar
3T apple cider vinegar
1t finely chopped garlic
1t finely chopped ginger
1t siracha or sambal (for spice – optional)
Whisk all ingredients together and then toss with veggies and hot noodles so they soak up the most flavor.
You could top with sesame seeds, sliced almonds, rice sticks, mandarin oranges…the sky is kind of the limit here. Enjoy!